Get Free Ebook The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table, by Tracie McMillan
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The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table, by Tracie McMillan
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Review
"The book Ms. McMillan's most resembles is Barbara Ehrenreich's bestseller Nickel and Dimed. Like Ms. Ehrenreich, Ms. McMillan goes undercover amid this country's working poor...This is a voice the food world needs."-- Dwight Garner, The New York Times "This book is vital. McMillan has the writing skills to bear witness, the research background to provide context, and the courage to take on the challenging task."--Â Los Angeles Times
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About the Author
A working-class transplant from rural Michigan, Brooklyn-based writer Tracie McMillan has written about food and class for a variety of publications including, The New York Times; O, The Oprah Magazine; Harper’s Magazine; Saveur; and Slate. After putting herself through New York University, she began reporting and from 2001 to 2005 she was the managing editor of the award-winning magazine City Limits. There, she won recognition from organizations ranging from the James Beard Foundation to World Hunger Year. Follow her at TracieMcMillan.com or @TMMcMillan.
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Product details
Paperback: 352 pages
Publisher: Scribner; 1 edition (October 2, 2012)
Language: English
ISBN-10: 1439171963
ISBN-13: 978-1439171967
Product Dimensions:
5.5 x 0.9 x 8.4 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
113 customer reviews
Amazon Best Sellers Rank:
#175,154 in Books (See Top 100 in Books)
Imagine you're a woman interested in food practices in the United States so you go undercover living on what you earn in three sectors: a) working as a migrant worker in California; b) working at Walmart in Michigan; and c) working at an Applebees in New York City. In a nutshell, this is Tracie McMillan's story of these experiences. She stated her interest as: "how food works in our lives, how priorities around health and convenience and cost shift when resources are tight, and what we won't compromise on even when they are" (p. 12).The thing is - everyone eats. No culture, people group, community, or person is exempt from this fact. McMillan's first hand experiences illuminate and gives voice to the lived experiences of people living at or near minimum wage. She touches on so many interesting topics:* The historical enculturation of food as 'fast' and the subsequent impact on the way we approach eating, cooking, and nutrition* The cultural belief that 'foodies' are upper class enlightened souls versus the notion that working classes aren't interested in food. Her personal examples and the way food was used as a part of community and relationships blasted the prior view. The reality is that everyone is interested in food.* Emphasis on food supply as a distribution problem has created and exacerbated food freshness, food costs, and food availability.* Issues of access and cost have created a food divide where working class people do not have access and/or cannot afford the food that is provided. She used the term food desert to describe those areas where affordable fresh, health, affordable food is difficult to find.* Educational practices around meal planning, nutrition, and eating. Realistically some simply do not know how to plan meals, shop, and cook. If you grew up solely on hamburger helper - this may be the only way you know to 'cook'* Class, gender, and ethnic aspects of food workThe book is well cited with a bibliography so that you can read more.My only critique is that I read this book alone on a plane. I wanted/want to spend time discussing this book with others - food related issues are simply some of the more critical issues facing us particularly obesity and healthcare. More importantly though, perhaps the most important thing is my underlying belief that food practices contribute a great deal to community, the deep sense of community that we share with one another. In the book, even when there was insufficient money to 'make it' - people shared food, they made sure McMillan had sufficient food to eat. Food is a great source of communion and community. I know of no topic as vital, no topic with the capacity to help us transcend difference, no topic that can so quickly connect us with positive memories (e.g., wedding cake, communion, picnics, family dinners, etc.). When we disconnect food from people and community - it may easily become a product to be distributed...to the detriment of us all. These are the thoughts that bubble up for me as I reflect on this book (smile).
This book is worth it just for the anecdote about the Detroit hipster trying to explain why his being "really into food" is different from your average resourceful Mexican-American mom.McMillan gives a powerful reality check to precious foodie culture--not saying that $9 tomatoes are inherently terrible, but simply telling the story of how regular food gets to your plate. And, more important: the stories of the people who get it there. They may not be "foodies," but, as McMillan so clearly shows, they care just as much about food as anyone else in America--and have just as much of a right to it.The book mixes McMillan's personal experience working at the bottom end of the food industry with extremely well-written reportage, for general context. Nearly every personal story she tells is backed up with research that shows it's not an anomaly. The stats are there, but it's McMillan's stories that will stick with me. The woman who considers a fresh orange a "treat" because it's so expensive? That's how wrong things are.This is a powerful book, very much in the style of Barbara Ehrenreich's "Nickel and Dimed." Like Ehrenreich's book, it's a bit overwhelming to see just how grim the economic situation really is in America--and to consider what it would take to change it.McMillan has some ideas, and perhaps the most powerful one is that the food production system should be treated more like a public utility than a private corporate tool. It's a pretty radical concept, but when you get to the end of this book, you'll see how it makes sense.
McMillan's basically writing a "Nickeled & Dimed" for the food system. I use this work as a choice for students in my Freshman Comp classes to practice reading effectively. Students have a wide reaction to McMillan's project and how she goes into the topic of American foodways. I like the fact that her experience is very self-aware of her privilege and difference but still delves into deeper points. Perhaps the strongest in impact is her time as an expediter at an Applebee's, as the distance between her real identity and that of the role as an employee is closest. She seems to learn the most and get the deepest into the experience, both positively and negatively. It prompts a lot of questions and depth of thinking without being too partisan, although some would undoubtedly disagree considering where she comes out.
Through this journey, we learn where our food is sourced, how it's grown and harvested. The author makes a great connection to how our a present day circumstances (lack of time, cooking and food knowledge) contribute to this mess of unhealthy options. This book also dispels the notion that the poor care less about their food. We also learn how marketing and transportation heavily influence what we see in our stores and restaurants. I only wish that she was able to go deeper into the importation of food and the unintended consequences of having certain foods available year round.I don't think I will ever look at garlic, grapes or Applebee's the same way again.
Interesting book about the behind-the-scenes of the food industry. I think that if more people knew more about where their food comes from and what is is done to it before we eat it, people would make very, very different eating decisions.This book will appeal to people who like, e.g., Michael Pollan. Focus lies less on facts & figures and more on experience (this is not to say that the book is not based on facts or not well researched, I just meant to say thatthe focus lies more on her personal experience of working in the different stages of the food industry and less on numbers, biochemistry, and cooking know-how!!!).
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